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Feed your inner Viking: the New Nordic Diet

In Copenhagen there is a two-Michelin-star restaurant called Noma which has been ranked Best Restaurant in the World by Restaurant Magazine four times. It was co-founded by René Redzepi, a Dane who had previously worked at world-famous restaurants El Bulli, The French Laundry and Le Jardin des Sens. Redzepi is a pretty serious foodie. Noma has been central in the development of a cuisine known as the New Nordic Diet.

How would you deal with a Salmonella outbreak? Food safety training

A spate of recent food safety lapses have highlighted the need for restaurant managers to renew their food safety training and make doubly sure that staff working on their premises are trained or retrained. This is not only to increase customer safety but also to demonstrate compliance and effort made in the event of a food safety problem, which can mitigate financial penalties.

Food Manager Training

Food Safety Managers are not only the overall managers of establishments but also chefs, cooks and owners. It is not enough for these people to have taken some food safety training a long time ago. They need to know about the latest food safety developments and regulations.

ANSI Food Handler Certificate Training now just $4.99!

If you think food safety training is just more government nannying, visit foodsafetynews.com and read the horror stories of E.coli deaths, hepatitis and salmonella outbreaks, listeria and norovirus plagues and the food service establishments that are shut down or heavily fined for causing them. There are new ones every day. Seriously, go and check it out. We’ll wait.

Beyond ‘Mmm, that's nice’: Wine Appreciation

Start just by looking. What does the colour of the wine tell you? How does its surface cling to the edges of the glass – a clue to texture and alcohol content? What qualities do the bubbles at the edge have just after pouring?

Now give it a swirl to see how it runs down the inside of the glass. Does it leave trails on the glass? (It must be a very clean glass!)

From Newton to crouton: the science of cooking

Most people who cook take a practical approach: watching to see when a sauce thickens up, when bread rises perfectly and how long it takes to scramble eggs. We learn by trial and error, from each other and from recipe books. But how many of us know what is really going on when we cook, in scientific terms? Some famous chefs, most notably Ferrán Adria of top restaurant El Bulli and Heston Blumenthal, have taken a scientific approach to cooking, turning the kitchen into a laboratory and producing some novel and astonishing results.